Roasted Asparagus

Serves: 4

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Rita says: "Springtime brings our region the lovely local asparagus we used at the 2007 annual meeting. It’s a wonderful source of folic acid and one cooked cup provides over 65 percent of the daily value for this nutrient. Try Chef Ken Charney’s easy recipe for asparagus with a delicious dressing.”

Chef Charney says: "The asparagus can be cooked in the oven, but if you have your grill going, they're even better off the grill. While roasting alone gives the asparagus a wonderful texture and unusual flavor, the soy-miso dressing adds a lovely flavor."




Preheat oven to 400° F.

Prepare the asparagus by breaking off the tough bottoms of the stems. Wash and dry thoroughly.

Place asparagus in a baking pan. Spray or brush asparagus lightly with oil. Sprinkle with salt and pepper. Bake for about 15 minutes, until asparagus is lightly browned.

Alternately, cook the oiled and seasoned asparagus over the grill.

To make dressing: In a small bowl, mix soy sauce, miso, sesame oil and red pepper flakes. Drizzle lightly over roasted asparagus.

Recipe by Chef Ken Charney, former PCC staff

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